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Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad

The flavors of summer come together wonderfully in this savory salad recipe.Also try: Broiled Lobster

  • Servings: 8

Source: The Martha Stewart Show, May 2010


  • Coarse salt and freshly ground black pepper
  • 6 to 8 ears sweet corn, husks removed
  • 3 tablespoons olive oil
  • 1 pound baby heirloom tomatoes, halved
  • 1/2 bunch cilantro, chopped
  • 1 jalapeno, seeded and finely chopped
  • 4 cups arugula
  • Juice of 2 limes
  • 3 tablespoons red-wine vinegar
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 avocados, pitted, peeled, and sliced


  1. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.

  2. Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.

  3. Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.

  4. Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

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